The kids may be less than thrilled about returning to school, so cheer them up on their first day of class with a special, scrumptious breakfast: fresh-baked dried cherry scones! You can do most of the work the night before (or anytime beforehand, really) and then simply pop them in the oven in the morning. And just in case they’re running late that first morning, these scones are a perfect treat to grab on the go… After school, you can keep your young scholars’ minds sharp with an easy-to-make refreshing salad—it’s full of flavor and fuel, so read on!
Dried Cherry Scones
3 cups bread flour
1/2 cup sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
1 cup dried cherries
2 cups heavy cream
- Cut two 10-inch circles of parchment paper. Use one to line a 10-inch round cake pan.
- Reserve the second piece.
- Sift the flour, sugar, baking powder, and salt together into a mixing bowl.
- Add the dried cherries and toss them together with the dry ingredients until evenly distributed.
- Make a well in the center of the flour mixture.
- Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.
- Place the dough into the lined cake pan and press into an even layer.
- Cover the dough with the second parchment paper circle.
- Freeze the dough until very firm, at least 12 hours.
- Preheat the oven to 325°F.
- Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.
- Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board.
- Cut the dough into 10 equal wedges and place the individual wedges on the baking sheet about 2 inches apart.
- Bake the scones until golden brown, 35 minutes.
- Cool the scones on the pans for a few minutes then transfer to cooling racks.
- Serve scones warm or at room temperature on the same day they are made—or freeze for up to 4 weeks.
1/2 cup red pepper, diced small
2 plum tomatoes, cored and chopped
2 scallions, thinly sliced on the bias
1 clove garlic, minced
2 tablespoons cilantro, coarsely chopped
2 teaspoons jalapeño, minced, seeds and veins removed
2 1/2 cups lump crabmeat, pasteurized, picked over to remove cartilage and shell
2 avocados, ripe, diced small
3 tablespoons lime juice
1/4 cup sour cream
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
- Toss together the red pepper, tomato, scallions, garlic, cilantro, and jalapeño to form a salsa.
- Season the salsa with 1/4 teaspoon salt and a pinch of black pepper, set aside.
- Combine the avocado, lime juice, 1/2 teaspoon salt, and a pinch of black pepper.
- In a glass bowl, layer 1/4 cup of the salsa, about 5 tablespoons of crab and 2 tablespoons of the avocado mixture. Spoon approximately 1 teaspoon of sour cream on top of the avocado layer. Garnish with the rest of the salsa.